Appetizers and Dim Sum


Fried Wontons with Sweet-and-Sour Sauce

Filling:
2 dessertspoons salt
8 oz. prawns, shelled, deveined and coarsely chopped
8 oz. fatty pork shoulder, finely minced
1 1/2 tsp. salt
Freshly ground black pepper, to taste
1 scant tsp. sesame oil

1 package thin square wonton wrappers
2 egg whites
16 oz. groundnut (peanut) oil, for deep-frying

To clean the prawns, please follow the directions on page 34.
Mix the prawns and the filling ingredients together in a medium-sized bowl.
Place a dessertspoon of filling in the centre of a wonton square. Dab some egg white on the corners of the wonton skin and then gather the corners together and pinch them firmly to seal. Continue this process until all the filling is used.
Heat the groundnut (peanut) oil in a wok or a large deep pan. When it is hot but not smoking, deep-fry the wontons in several batches and drain on paper towels. They should be golden brown. Serve them while they are still hot and crisp with Sweet-and-Sour Sauce
Yields 45 wontons.

Sichuan Dumplings in Spicy Sauce

Filling:
1/2 oz. dried Chinese black mushrooms
1 lb. fatty pork, preferably pork shoulder, finely minced
3 Tbsp. finely chopped Chinese chives or whole sprig onions
1 egg white
1 dessertspoon cornflour
1 1/2 tsp. salt
1 1/2 tsp. sesame oil

20 to 25 large thin wonton wrappers, 4 by 4 inches

Sauce:
1 dessertspoon groundnut (peanut) oil
1 1/2 teaspoons chilli oil
1 dessertspoon finely chopped garlic
2 dessertspoons finely chopped whole spring onions
1 1/2 tsp. Sichuan peppercorns, roasted and ground
3 dessertspoons sesame paste
2 dessertspoons dark soy sauce
1 dessertspoon sugar
1 1/2 tsp. chilli bean sauce
4 oz. Rich Chicken Stock

Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems. Finely chop the mushrooms and combine them with meat and the rest of the filling ingredients. Mix well.
Place the 1 teaspoon of filling inside each wonton wrapper. Gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally - it will resemble a little closed sack. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all of the stuffing.
Heat a wok or large frying pan until it is hot and add the groundnut (peanut) and chilli oils. Add the garlic and spring onions and stir-fry for 20 seconds, then add the rest of the ingredients and simmer for 5 minutes. Remove to a separate bowl.
Bring a medium-sized pan of water to a boil and poach the dumplings for 3 minutes or until they float. Remove them quickly and drain thoroughly. Serve with the sauce.
Yields 20 to 25 dumplings.



Fish and Shellfish


Fried Wontons with Sweet-and-Sour Sauce

Filling:
2 dessertspoons salt
8 oz. prawns, shelled, deveined and coarsely chopped
8 oz. fatty pork shoulder, finely minced
1 1/2 tsp. salt
Freshly ground black pepper, to taste
1 scant tsp. sesame oil

1 package thin square wonton wrappers
2 egg whites
16 oz. groundnut (peanut) oil, for deep-frying

To clean the prawns, please follow the directions on page 34.
Mix the prawns and the filling ingredients together in a medium-sized bowl.
Place a dessertspoon of filling in the centre of a wonton square. Dab some egg white on the corners of the wonton skin and then gather the corners together and pinch them firmly to seal. Continue this process until all the filling is used.
Heat the groundnut (peanut) oil in a wok or a large deep pan. When it is hot but not smoking, deep-fry the wontons in several batches and drain on paper towels. They should be golden brown. Serve them while they are still hot and crisp with Sweet-and-Sour Sauce
Yields 45 wontons.

Fried Wontons with Sweet-and-Sour Sauce

Filling:
2 dessertspoons salt
8 oz. prawns, shelled, deveined and coarsely chopped
8 oz. fatty pork shoulder, finely minced
1 1/2 tsp. salt
Freshly ground black pepper, to taste
1 scant tsp. sesame oil

1 package thin square wonton wrappers
2 egg whites
16 oz. groundnut (peanut) oil, for deep-frying

To clean the prawns, please follow the directions on page 34.
Mix the prawns and the filling ingredients together in a medium-sized bowl.
Place a dessertspoon of filling in the centre of a wonton square. Dab some egg white on the corners of the wonton skin and then gather the corners together and pinch them firmly to seal. Continue this process until all the filling is used.
Heat the groundnut (peanut) oil in a wok or a large deep pan. When it is hot but not smoking, deep-fry the wontons in several batches and drain on paper towels. They should be golden brown. Serve them while they are still hot and crisp with Sweet-and-Sour Sauce
Yields 45 wontons.

Fried Wontons with Sweet-and-Sour Sauce

Filling:
2 dessertspoons salt
8 oz. prawns, shelled, deveined and coarsely chopped
8 oz. fatty pork shoulder, finely minced
1 1/2 tsp. salt
Freshly ground black pepper, to taste
1 scant tsp. sesame oil

1 package thin square wonton wrappers
2 egg whites
16 oz. groundnut (peanut) oil, for deep-frying

To clean the prawns, please follow the directions on page 34.
Mix the prawns and the filling ingredients together in a medium-sized bowl.
Place a dessertspoon of filling in the centre of a wonton square. Dab some egg white on the corners of the wonton skin and then gather the corners together and pinch them firmly to seal. Continue this process until all the filling is used.
Heat the groundnut (peanut) oil in a wok or a large deep pan. When it is hot but not smoking, deep-fry the wontons in several batches and drain on paper towels. They should be golden brown. Serve them while they are still hot and crisp with Sweet-and-Sour Sauce
Yields 45 wontons.

Fried Wontons with Sweet-and-Sour Sauce

Filling:
2 dessertspoons salt
8 oz. prawns, shelled, deveined and coarsely chopped
8 oz. fatty pork shoulder, finely minced
1 1/2 tsp. salt
Freshly ground black pepper, to taste
1 scant tsp. sesame oil

1 package thin square wonton wrappers
2 egg whites
16 oz. groundnut (peanut) oil, for deep-frying

To clean the prawns, please follow the directions on page 34.
Mix the prawns and the filling ingredients together in a medium-sized bowl.
Place a dessertspoon of filling in the centre of a wonton square. Dab some egg white on the corners of the wonton skin and then gather the corners together and pinch them firmly to seal. Continue this process until all the filling is used.
Heat the groundnut (peanut) oil in a wok or a large deep pan. When it is hot but not smoking, deep-fry the wontons in several batches and drain on paper towels. They should be golden brown. Serve them while they are still hot and crisp with Sweet-and-Sour Sauce
Yields 45 wontons.



Vegetables


Fried Wontons with Sweet-and-Sour Sauce

Filling:
2 dessertspoons salt
8 oz. prawns, shelled, deveined and coarsely chopped
8 oz. fatty pork shoulder, finely minced
1 1/2 tsp. salt
Freshly ground black pepper, to taste
1 scant tsp. sesame oil

1 package thin square wonton wrappers
2 egg whites
16 oz. groundnut (peanut) oil, for deep-frying

To clean the prawns, please follow the directions on page 34.
Mix the prawns and the filling ingredients together in a medium-sized bowl.
Place a dessertspoon of filling in the centre of a wonton square. Dab some egg white on the corners of the wonton skin and then gather the corners together and pinch them firmly to seal. Continue this process until all the filling is used.
Heat the groundnut (peanut) oil in a wok or a large deep pan. When it is hot but not smoking, deep-fry the wontons in several batches and drain on paper towels. They should be golden brown. Serve them while they are still hot and crisp with Sweet-and-Sour Sauce
Yields 45 wontons.



Rice and Noodles


Fried Wontons with Sweet-and-Sour Sauce

Filling:
2 dessertspoons salt
8 oz. prawns, shelled, deveined and coarsely chopped
8 oz. fatty pork shoulder, finely minced
1 1/2 tsp. salt
Freshly ground black pepper, to taste
1 scant tsp. sesame oil

1 package thin square wonton wrappers
2 egg whites
16 oz. groundnut (peanut) oil, for deep-frying

To clean the prawns, please follow the directions on page 34.
Mix the prawns and the filling ingredients together in a medium-sized bowl.
Place a dessertspoon of filling in the centre of a wonton square. Dab some egg white on the corners of the wonton skin and then gather the corners together and pinch them firmly to seal. Continue this process until all the filling is used.
Heat the groundnut (peanut) oil in a wok or a large deep pan. When it is hot but not smoking, deep-fry the wontons in several batches and drain on paper towels. They should be golden brown. Serve them while they are still hot and crisp with Sweet-and-Sour Sauce
Yields 45 wontons.